Pork Stew Recipe

Prep Time: 20 mins | Cook Time: 25 mins | Stew Time: 1 hr 30 mins | Total Time: 2 hrs 15 mins | Servings: 4

This Chinese pork stew recipe is my own version — I added cardamom to give the broth a subtle, citrusy warmth that makes it different from a typical braised pork. Everything goes into one pot and simmers low and slow for about 1.5 hours.

It’s savoury, sweet and slightly tangy citrusy. The natural sweetness comes from the carrots and onions and subtle tanginess from the tomatoes. The cardamom brings a slightly citrusy aroma, giving the stew a unique lift that makes it stand out from regular braised dishes. I usually serve it over steamed white rice — the broth soaks right in.

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https://youtu.be/o6_4B1gTM_Q

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How to Make Chinese Pork Stew Recipe

Step 1 — Prepare the Ingredients

Cut the carrots, onions and tomatoes into large chunks. Cut the pork into thick chunks for better texture during cooking. Rinse the spices to remove any dirt, then pat dry with a paper towel.

Step 2 — Fry the Aromatics and Sear the Pork

Heat oil in a pot. Add the garlic, ginger and spices. Sauté until fragrant, making sure the garlic doesn’t burn — cook until it just turns golden at the edges. Add the pork and sear on one side until golden brown.

Step 3 — Simmer

Add the carrots, onions, tomatoes and all the seasoning. Stir everything together. Bring to a boil, then reduce to low heat and simmer for 1.5 hours.

Step 4 — Finish the Sauce

Remove the lid and simmer for another 10 minutes to let the sauce thicken. Season to taste before serving.

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Tips for the Best Chinese Pork Stew Recipe

• Use pork shoulder or belly, not lean cuts — they have enough fat and marbling to stay tender and flavourful through the long simmer. Lean cuts go dry and rubbery.
• Sear on one side only — you don’t need to brown every side. One golden sear builds depth in the sauce without overcooking the outside.
• Don’t skip the cardamom — this is what gives the stew its citrusy fragrance. It’s the ingredient that makes this recipe different from a plain braised pork.
• Keep the heat low — a gentle simmer, not a rolling boil. High heat toughens the pork and clouds the broth.
• Season to taste after the sauce thickens — once you’ve removed the lid and the sauce has reduced, taste the broth and adjust the seasoning before serving.
• Balance tomato acidity — if your tomatoes are very sour, a small pinch of sugar will bring out their natural sweetness without overpowering the dish.

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What to Serve With Chinese Pork Stew

• Steamed white rice — the classic pairing. The broth soaks into the rice perfectly.
• Stir-fried greens — something simple like Cabbage and Egg Stir-Fry balances the richness of the stew.
• A light soup — Chinese Spinach Soup rounds out the meal without adding heaviness.

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FREQUENTLY ASKED QUESTIONS

What is the difference between this pork stew and Tau Yu Bak (Hokkien braised pork) or Lu Rou (Taiwanese braised pork)?

This is my personal take on a simple pork stew with more vegetables and added fibre. The flavours come mainly from natural ingredients — making the broth savoury, sweet and slightly tangy, with a citrusy note from the cardamom.

Tau Yu Bak and Lu Rou Fan are typically stewed in soy sauce and dark soy sauce, and the flavours are generally savoury and sweet without vegetables.

What is the best cut of pork for this stew?

Pork shoulder (梅花肉) works best. It has enough fat and connective tissue to stay moist and tender through the long simmer. Avoid lean cuts like pork loin — they turn tough and dry.

Can I make this in a slow cooker?

Follow the instructions for your slow cooker on stews.

Why is my stew sauce too thin?

Simmer with the lid off for an extra 15–20 minutes on medium heat. You can also stir in a teaspoon of cornstarch dissolved in a tablespoon of cold water — it thickens the sauce quickly without changing the flavour.

Can I freeze this pork stew?

Yes. Cool completely and store in an airtight container in the freezer for up to 2 weeks.

How do I know when the pork is done?

After 1.5 hours, it should be soft enough to break apart with a spoon. If it still feels tough, cover and simmer for another 20–30 minutes on low heat.

Can I add other vegetables?

I don’t recommend adding other vegetables to this recipe as it may affect the flavour balance.

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You might enjoy these other recipes:

• Braised Chicken with Potatoes and Carrots
• Steamed Pork Ribs with Bitter Gourd
• Braised Mushrooms with Broccoli